Show THE NC APPLE b Peel core and stearn until tender a a dish of apples with with ugar Beat Deat f the whites of an egg t to a i froth froth- adding ad adding ad d' d ding two tablespoonful pf 1 sugar and andi i f r beat stiff Frost t the e apples and f brown slightly in the oven Apple App e Cherry Peel Peel and with with a ascoop ascoop ascoop scoop scoop remove the cores ores of as many apples apples' as need needed d for your jour company Put them i in a baking dish with a little lemon lemoa peel an awl and i a syrup poured over them of sugar and water ater Cover with Cover with a baking sheet or Ur plate i t and cook slowly so as as not hot ot to br break ik them Place on a dish filling the centre of each with boiled rice and place a candied cherry or p preserved q one on the top Put boiled ric rice about them and pour over all the thes I s syrup rup in which the apples cook cooked d. d Apple Bread Prepare Pudding Prepare apples as for ap apple lc Place ia is isa ba a pudding dish alternating laye s of apples with thin slices of D Dread oread d' d I buttered Cover with a cold custard custard putting a layer of 01 bread cr crumbs on the top Bake slowly vly until apples are done lone and serve with cream cream or or Ildi 1 sauce E Apples P t alt alter alter- altert 5 lay ruf rauf bread crumbs sliced sugar sugar- bits of of Jf b butter and al spice or nutmeg in a pudding dish dish- ar ant and b have brave e a il tn ck layer of of bread crumbs moistened with butter butler one on 1 top Use one half half cupful of of sugar 7 5 one olle ul of cinnamon spice or nutmeg and a little grated rind 1 5 and juice of a lemon for or a th three three- e pint dish Bake one hour or until the apples are sort soft and the crumbs brown It will be necessary to cover the tIle dish at first to a avoid void b burning burn burning rn- rn ing the t top p b before core the the apples h have ye had time to cook S |